
Roasted Kabocha Squash
User Reviews
3.3
12 reviews
Average

Roasted Kabocha Squash
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If you haven't tried Kabocha Squash, allow me to introduce you to your new favorite fall squash. It's lightly sweet, creamy and the perfect side dish!
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Ingredients
- 1 kabocha squash
- olive oil
- 1 teaspoon kosher salt
- 1 cup Greek yogurt
- 2 tablespoons maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon cinnamon
- nutmeg
- 1/2 cup pomegranate seeds
- 1/4 cup pistachios, chopped
Instructions
- Preheat oven to 425 degrees.
- Cut squash in half and remove seeds. Cut the squash halves into 1 inch wedges, place on a parchment lined baking sheet, drizzle with 1-2 tbsp olive oil and salt. Roast for 40 minutes or until golden and fork tender.
- Whisk the yogurt, maple syrup, lemon juice, cinnamon and nutmeg in bowl until combined.
- Place squash on a platter, drizzle with yogurt and top with chopped pistachios.
Notes
- *if yogurt mixture is too thick to drizzle, add 1 tbsp of water to thin
- *if yogurt mixture is too thick to drizzle, add 1 tbsp of water to thin
Nutrition Information
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Calories
195kcal
(10%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Cholesterol
3mg
(1%)
Sodium
610mg
(25%)
Potassium
1009mg
(29%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
3110IU
(62%)
Vitamin C
30mg
(33%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
Calories | 195kcal | 10% |
Carbohydrates | 34g | 11% |
Protein | 9g | 18% |
Fat | 4g | 6% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 2g | 10% |
Trans Fat | 0.003g | 0% |
Cholesterol | 3mg | 1% |
Sodium | 610mg | 25% |
Potassium | 1009mg | 21% |
Fiber | 5g | 20% |
Sugar | 16g | 32% |
Vitamin A | 3110IU | 62% |
Vitamin C | 30mg | 33% |
Calcium | 142mg | 14% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.3
12 reviews
Average
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